Cut the white stalk of the leek into 4 to 5 cm bite-sized pieces. Combine the ● ingredients.
Heat oil in pan and sauté the leeks. Turn them over while lightly browning, add sake, reduce to low heat, then cover with a lid.
Once they are cooked through to the desired tenderness, add the combined ● ingredients, briskly coat the leeks in the sauce, then immediately remove from the heat. Transfer to a dish, sprinkle with bonito flakes, then serve.
Story Behind this Recipe
I love all types of onions, so I enjoy coming up with various way to cook them.
After rinsing the leek, blot excess moisture with a paper towel, otherwise oil may spatter.
In Japanese, the word for Japanese leek is "shironegi" (white leeks), which is the same as "naganegi" (leeks).